Grilled Chicken and Avocado Lettuce Wraps with Cucumber Mint Salad

Rinse and pat dry the chicken breast, then season lightly with a pinch of salt and pepper. Wash and dry lettuce leaves, setting them aside on a clean towel. Halve the avocado, remove the pit, and set aside for later slicing. Chop cilantro and parsley finely, combining them in a small bowl. Squeeze lime juice into a separate small dish and measure out olive oil.

Thinly slice the cucumber into rounds using a mandoline or sharp knife for uniform pieces. Finely chop fresh mint leaves. In a small bowl, whisk together lime juice, olive oil, and a pinch of salt to create a light dressing.

Preheat a grill or grill pan to medium-high heat, around 200°C, ensuring the grates are clean and lightly oiled to prevent sticking. Wait until the grill is fully heated, about 5 minutes, before adding the chicken.

Place the seasoned chicken breast on the hot grill at 200°C. Cook for 6-7 minutes per side, or until the internal temperature reaches 74°C and the exterior is golden with distinct grill marks. Avoid pressing down on the chicken to retain juices.

In a medium bowl, toss the sliced cucumber with chopped mint and the prepared lime-olive oil dressing. Mix gently to coat evenly, ensuring the mint is distributed throughout. Set aside in the fridge to stay cool and crisp.

Remove the chicken from the grill and let it rest on a cutting board for 3-5 minutes to allow juices to redistribute. Slice the chicken into thin strips against the grain for maximum tenderness.

Scoop the avocado flesh from the halves and slice thinly into even pieces for easy layering in the wraps. Drizzle with a small amount of lime juice to prevent browning.

Lay out the lettuce leaves on a clean surface. Layer each leaf with a few slices of chicken, a couple of avocado slices, and a sprinkle of the chopped cilantro-parsley mix. Drizzle lightly with remaining lime juice and olive oil, then fold or roll the lettuce to enclose the filling.